Graham cracker crumbs, approximately1 1/2 cups or enough to cover bottom and sides of a 12-inch spring form pan

1/2 cup heavy cream, whipped

1 teaspoon vanilla

2 teaspoon fresh lemon juice, or 1 small jar orange water

Zest of 1 lemon

8 egg yolks

8 egg whites

Preheat oven to 425 degrees.

Beat ricotta until smooth: gradually add 1 1/2 cups sugar and egg yolks, one at a time; beating after each addition. Beat in flour, lemon zest, lemon juice and vanilla. Set aside. Beat 8 egg whites until stiff peaks form, gradually adding 1/2 cup of sugar. Fold whipped cream and egg whites into ricotta mixture and pour into a 12-inch springform pan that has been well buttered and sprinkled with graham cracker crumbs. Bake in preheated oven for 10 minutes; then lower temperature to 350 degrees and bake for one hour. Turn off heat and allow to cool in oven with door closed.